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Debunking the Myth: Do Instant Noodles and Fried Foods Stay in Your Stomach for Days?

  Illustration of instant noodle | image source: Ikhsan Baihaqi/unsplash Have you ever heard the claim, "Don’t eat too many instant noodles because they stay in your stomach for days" ? This widely shared statement has led many people to limit their consumption of instant noodles and other flour-based foods. But is there any scientific truth to this claim, or is it just another food myth? Besides instant noodles, similar myths circulate about fried foods like crispy fried chicken, fritters, or any dish containing wheat flour. Some even go as far as to say that these foods remain in the stomach for three days or can even cause cancer. Understandably, hearing the word "cancer" can be alarming, leading some to develop an irrational fear of flour-based foods. But before jumping to conclusions, let’s critically analyze whether these claims are scientifically valid or just another health hoax. How the Human Digestive System Works The human digestive system is design...
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Did You Know That Every Day, We Consume 'Medicine'?

Ilustration of food | image: Jason Leung/unsplash

Has anyone ever heard the phrase 'Let thy food be thy medicine and medicine be thy food?'

This famous phrase was spoken by Hippocrates and translates to "Let food be your medicine and medicine be your food."

At first glance, this phrase seems intriguing—food can be medicine, but why should medicine be food? Can we interpret this statement literally?

There is truth in the idea that food can act as a form of medicine, but that does not mean we should refer to it as "medicine," nor can medicine be considered "food."

As we know, food is a combination of various ingredients prepared in different ways, typically through cooking.

Food itself is made to fulfill the body's nutritional needs. Various complementary ingredients are used to enhance appetite, such as herbs and spices. Each component of food has its own benefits, as seen in the example of chicken soup.

Breaking It Down

Chicken Soup Components and Their Functions:

  • Chicken: A source of protein needed for cell recovery and rejuvenation.

  • Carrots: Rich in antioxidants and fiber, providing beta-carotene for eye health.

  • Potatoes: A source of carbohydrates and fiber, serving as an alternative to rice and supplying energy for activities.

  • Garlic and Onion: Adds a distinct aroma to the soup while also offering nutraceutical benefits.

  • Celery: An antioxidant-rich herb with nutraceutical properties, also enhancing the soup’s aroma.

  • Black Pepper: Adds a spicy kick and has nutraceutical properties.

  • Salt: Provides a salty taste and helps regulate body ions due to its sodium and chloride (NaCl) content.

  • Sugar: Adds sweetness and serves as an energy source.

From this breakdown, we see that each food component plays a specific role. With the right combination, these ingredients create a harmonious blend of flavors and aromas that captivate the senses.

Interestingly, we mentioned the term nutraceuticals—but what exactly are they?

What Are Nutraceuticals?

Nutraceuticals refer to substances found in herbal plants that offer physiological benefits for human health.

Herbal plants are often used as traditional medicine due to their nutraceutical properties. For example, celery contains compounds that help lower blood pressure in individuals with hypertension, support joint health, and have anti-inflammatory properties.

Spices and Their Benefits

This is just one example of a beneficial plant. Imagine consuming meals rich in spices, such as rendang, arsik, ayam rica-rica, or Middle Eastern cuisine.

What about beverages? They provide similar benefits! Examples include bir kocok, bir pletok, wedang uwuh, and other traditional herbal drinks.

Because of their spice content, these foods and drinks not only offer nutritional value but also health benefits.

Challenges in Consuming Herbal and Spiced Foods

Foods and drinks mixed with herbs and spices have strong aromas, which may not appeal to everyone.

However, individuals who are sensitive to strong flavors can still obtain these benefits by consuming foods with milder spice content. Regardless, herbal plants and spices remain highly beneficial when incorporated into meals and beverages.

Revisiting Hippocrates' Statement

After this explanation, let’s revisit Hippocrates' famous phrase: "Let thy food be thy medicine and medicine be thy food."

There is truth in this statement, as every food ingredient we use has its own unique benefits. Nutritious food, when minimally processed, provides excellent health benefits while preserving its nutraceutical content.

However, nutritious food alone is not enough to maintain good health. Clean food preparation is equally essential to prevent contamination.

Eating healthy food becomes pointless if it is prepared in unhygienic conditions full of contaminants such as flies or pests. A combination of nutritious food, proper dietary habits, regular exercise, and adequate rest can minimize the need for medicine.

Final Thoughts

The phrase "Let thy food be thy medicine" is placed first to emphasize that food can serve as "medicine" for our bodies. This prevents us from reaching a point where we rely on the reverse: "Medicine be thy food," meaning medicine becomes a daily necessity.

However, it is important to remember that while food can act as "medicine," it should not be equated with pharmaceutical drugs used for healing. Instead, food provides essential nutrients and natural compounds that contribute to overall health.

References

  1. Ames, B. N., & Wakimoto, P. (2002). "Are vitamin and mineral deficiencies a major cancer risk?" Nature Reviews Cancer, 2(9), 694-704.

  2. Nestle, M. (2013). "Food Politics: How the Food Industry Influences Nutrition and Health." University of California Press.

  3. Liu, R. H. (2003). "Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals." The American Journal of Clinical Nutrition, 78(3), 517S-520S.

  4. Kris-Etherton, P. M., Hecker, K. D., Bonanome, A., Coval, S. M., Binkoski, A. E., Hilpert, K. F., & Griel, A. E. (2002). "Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer." The American Journal of Medicine, 113(9), 71-88.

  5. Patel, S., & Goyal, A. (2012). "Functional oligosaccharides: production, properties, and applications." World Journal of Microbiology and Biotechnology, 28, 3081-3092.

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